White Bee Hoon – 白米粉

White beehoon is a classic dish served everywhere from restaurants to zichar stalls. What makes it special is our homemade stock; made with chicken carcasses, chicken feet, soya beans, prawn heads and shells. We must say it’s definitely worth spending some time doing this, as it gives your beehoon a kickass flavour.

Having the Bee Hoon simmer in the stock along with egg and more seafood (clams, squid and prawns), just lets it soak up the wonderful flavours.

Making your own stock takes more time but it’s definitely worth the effort.

#themeatmensg #simple #delicious

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Servings: 2 - 3

Time: 5 hrs

Skill: Intermediate

Ingredients:

150g bee hoon

20 prawns (shelled and deveined, reserve shells and heads for stock)

300g clams

1 squid (cut into rings)

6 stalks chye sim

2 eggs

20g minced garlic

1 tbsp fish sauce

½ tsp salt

¼ tsp white pepper powder

6 tbsp oil

Calamansi

Stock:

4 chicken carcasses

300g chicken feet

50g soya beans

10g rock sugar

5 litres water

Stir fried prawn shells and heads

2 tbsp oil

Marinade for prawns and squid (optional):

1 tsp Shaoxing wine

½ tsp soya sauce

¼ tsp white pepper

¼ tsp sesame oil

⅛ tsp sugar

Steps:

Blanch 4 chicken carcass and 300g chicken feet for 5 minutes. Strain and place into large stock pot.